Not only is this a dish that your kids will actually eat, but I made it on a weeknight. A weeknight! After working a full 8 hour day. And honestly, it didn’t require any more effort than our usual Taco Tuesday nights.
This recipe is loosely adapted from here, but the great thing about this dish is that you can add whatever veggies you’d like. If you’re a vegetarian you could even sub out the chicken for tofu.
What You’ll Need:
4 ounces cooked fettuccini noodles
2 chicken breasts cut into cubes
Peanut Oil (can sub olive oil if needed)
Snow Peas (can also use edamame, asparagus, sugar snap peas)
1/4 cup rice vinegar
1/4 cup soy sauce
4 teaspoons sugar
4 teaspoons peanut butter
2 tablespoons water
chopped peanuts (optional)
What to Do:
In large skillet, place 1 teaspoon oil and heat on medium. Add chicken and cook through until no longer pink.
While chicken is cooking, boil noodles, drain, and set aside.
Remove chicken and add another teaspoon of oil to the skillet. Add in snow peas (or other veggies) and cook until slightly tender. Do not overcook.
While veggies are cooking, place the vinegar, soy sauce, sugar, water, and peanut butter in a microwave safe bowl and microwave for 30 seconds then stir until combined.
Add chicken, sauce, and noodles to the skillet and turn the heat to medium-high for 3-4 minutes. Once the sauce has thickened a bit, remove from heat and serve.
Garnish with crushed peanuts if desired.
Linking up with Annie for Thoughts on Thursday.
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